Steam Wand & Jug position for texturing Milk
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- Опубликовано: 14 окт 2017
- WOLFF WEEKLY VLOGG 057 | Latte Art Fundamentals | Steam Wand & Jug position for texturing Milk
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You are so easy to understand. Probably the best teaching I’ve seen so far. Bravo. Love your smile that goes with your lessons. 🙏
And something in her voice that I like, too
Wow... thanks now it is for Caring for the machine and practice. Your videos is great and helpful. First time ever!!...., we bought a secondhand machine without training. You are a great tutor.
I am absolutely loving these videos, thank you so much for your quick and easy way of teaching.
It feels so good to see other left-hander RUclipsrs! xD
Yay the left-handers. Thank you very much, very useful - for both handers.
Excellent training! Very clear and with great detail. Well done.
I'm a righty and I use my left hand to hold the jug, for whatever reason that came more naturally to me, also night camera angle to catch the angle of the steam wand!
Love this series!
Thanks, am still learning a lot of things through this video
Easy to understand. Good explanation.
Very clear and easy instructions to success!
That steamer is insanely fast at making milk, that took like 5 seconds, ours takes 15! Jesus that's nice. Work even faster and focus on the good stuff like perfecting the milk and making good espressos
I was like damn !!! lol
My new ecm is about that fast 2 bar of pressure is insanrly fast!
Jesus H Medrano what model is it from ecm?
The strada sure is something
Great for a busy cafe! Every second counts
Thank you so much for making these incredible videos! I have a Breville Barista Express and thought no way would I ever be able to make latte art, but lo and behold, I’m making hearts. Still need to become more consistent with making silky, paint like textured milk but I’m getting there with your videos. Alrighty, back to work!
Skierchik H what are your settings for your extraction? Also, about how long are you texturing/steaming your milk for??
You explained your tech really well, thanks
alrighty. im learning
Thanks so much I love ur content.
am capetownian barista and i like the way of your skills
Alrighty, subscribed! she's awesome
Very well explained. Hope I will learn it too, as I am also left handed. Sems your machine has lots of steam!
Nice and clear, fantastic thanks you so much
Awesome presentation
I saw videos from the holy trinity (Hoffman, Hedrick, Emilee), but they never mention some tips, which you can hear here. Great video!
thank you this helped me a lot
You are so gorgeous , thanks for your knowledge
Thanks for this video :)
Nice and clear explanations
Very well explain this video help me slot to make a perfect coffee
i heat the milk left handed too, but i am right handed. works for me :)
I believe the number of tip holes and size of the jug are also affecting the result very much.
The amount of milk and the pro portion sizes all make difference
Watching from Bangladesh 🇧🇩❤♥🙏🙏
Great video, thank you! Just wondering if the part where you heat the milk is sped up? It seems to take a lot longer when I do it 🤔
Nice video
I Like it
Ive just realised I heat my milk left handed... lol
haha yeh same, although I am forced into it by lack of space at the counter
oh thanks for everything honey!
She is breathing coffee all day that is why she is happy
i have a question.. every time just before i start the pour, when doing the mix in mix in part, how to do it where it's evenly like your video? i get patches of white foam here and there even when i'm circulating around the outer cup to mix in. is it because my texturing is too thick? i have a Breville 870, so steam wand is not the most powerful. any suggestions or tips?
Just gonna make sure, the correct temp is it 60 or stop at 70? As my senior told me 70 read on the temp stick (we use temp stick)
commenting on an old video here: do you have any tips for frothing a 1L jug? my milk only has foam on top and couldn't really swirl (the vortex didnt go all the way to the bottom of the jug), I could do the 600ml/ 750ml jugs well though...thanks!!
Peace.. Shalom.. Salam.. La Paz.. Namaste ..
🙏🏻 😊 🌈 ✌ ☮️ ❤️ 🕊
Mixing mixing mixing lol she’s funny
What type of tip is that? How many jets/holes?
Alrighty! :-)
this totally awesome
All this tutorials r insanely useful. Say, can u guys make a frothing tutorial using french press? Thanks you!!!
Frothing milk using a french press? ..
@@WolffCoffeeRoasters Yeah, I find it difficult to get the correct texture
@Luthfi Falaqi - yes it is a thing, works OK for us. You can buy the dedicated frother from Bodum and others, eg:
www.amazon.com/Bodum-Latteo-Frother-Glass-Handle/dp/B00E99MM18
...but we found that a generic small French Press from the cheap shop works equally well and costs much less!
The Technique: Must be properly clean and well rinsed before use. Use the milk you prefer, but only add enough to fill the jug about one fifth of the way up. I place it on a suitable table, steady it with one hand and work the handle up and down with the other one. The idea is to introduce bubbles of air, so you need to bring the plunger above the surface each time. The surface will rise as the bubbles form, and the milk (or soy milk) foams well. No need to do it fast, just keep it moving until it has risen enough to suit your taste - experimentation is good! To warm the foamed milk remove the metal plunger parts, and a few seconds in the microwave is good. French Press with a metal handle is not suitable for this, unless the handle can be removed! Microwaving metal is bad....
This is not as smooth/creamy as a barista using a Gaggia, but it is a lot cheaper and easier!
Hey guys, Thanks for the great vids! I Just got a nice Espresso machine, and got the Breville Pro Grinder... Also got a calibrated Tamp, but almost every single time I pull my shot, my right drip spout on the portafilter lags behind. Or drips, while the left side is a nice smooth flow. And the right side often stops before the left. Any ideas on how to fix this? I pull about 1 3/4 - 2 oz shot, at about 26-28 seconds.
You might try getting a distributor. You can find them on Amazon and you don't have to spend a fortune for one that works very well. I think I paid around $15. I noticed that using it I get very even espresso flow.
Yep, you are maybe tampering with a little tilt? Try to Keep your tamper in the portafilter after your tamp, and see if it's level in the portafilter? If it's not, your tamp is the problem...
Can i use a manual frother
Great tutorial! The whole series is fantastic.
Only one question: of all the milk pouring / texturing tutorials I've watched, nobody recommends the best type of milk to use. Is it full fat, semi skimmed, skimmed? What about soya, almond, etc?
Keep an eye out for our Alternative Milk Vlogg coming soon.
Best milk to learn steaming would be full fat I feel. However as a Barista it's best to practice to perfect all types of milk varieties.
The simple answer that just came in the manual for the machine I just bought: full fat. Their reasoning: You can't froth water...and it's tasteless. Makes perfect sense to me.
Thank you! In our office we have a variety of milk from semi skimmed, almond milk, soy milk, and beyond.
Unfortunately I've found it very difficult to produce good consistent textured milk with our home espresso machine!
How do you taster the Coffee?
Woww
Hi. My rather cheap home coffee machine has a plastic cowl over the steam wand. What is the purpose of this? I can take it off and put the steel tube directly into the milk but it must be there for something.
So every other video ive seen, there are two steps, frothing and steaming. In this video all you do is position the wand and then steam until it is hot enough. My machine is very slow and takes a while for it to build up pressure, should i go based off of position or the 2 step froth and then steam?
Position on a slow machine is super critical. You would want to have the steam tip ever so slightly out of the milk to create those bubbles if the power is not there from the start.. With a slow machine you have a little more play with the position too, you can move around a lot more without it creating too much mess.. Create the bubbles and focus on getting the milk to spin around and incorporate (break the bubbles down in to smaller bubbles) in the milk as it is heating up.
@@WolffCoffeeRoasters Thank you!
Lol how did you do that so fast and easy?? Literally have gone through almost a gallon of milk with only about 24oz actual being somewhat decent enough but still didn’t look close to white paint
Hello! What is the optimal espresso machine boiler preasure? For good milk texture and good espresso brew?
Dual boilers around 9bar for brew. 1.2bar for milk.
@@WolffCoffeeRoasters thank you so much! And what about single boiler machine? :) The same 9 bar for pump, and 1.2 for boiler?
Thank you so much. I still have problems with my milk 😣😑
could anyone tell me how i can make my coffee thick with instant coffee? I have a coffee steamer. Thanks in advance.
Hi dear, I'm joining as barista in a company as a fresher please advise me regards to the lette art I am just new to this ,it will be grateful for me
Are you supposed to let the milk cool and stiffen for a few seconds(while manually rolling with pitcher in hand) before pouring? I didn't see that mentioned in the video
OK so the roll of the milk is the to keep it from not stiffening. You should be pouring the milk immediately after steaming it. If any time lapses, you should roll your milk prior to pouring latte art to keep it fresh. Working on a Vlogg about this and much more :)
@@WolffCoffeeRoasters Special request for Kelsey to do the next Vlogg, please :)
1:10 what's the reference to R.Kelly's heel ?
Ha!! no it was the Achilles Heel..
this comment just made my day
Been trying this all week and for the life of me can't get that kind of texture before the milk hits the temp... I can create foamy-like surface (for cappuccinos), but just can't get that thicker milk texture... :(
alrighty
how many oz or ml for the pitcher for one capp
depends on the size of the drink order. we use 360 ml jugs for 200ml cup. 600ml jug for 300ml cup. Try to decrease the amount of milk you are left over with after pouring your drink.
What do you do if your milk has a nice glossy wet paint look, but when you start pouring, untextured milk slips out from under the textured milk? Is this due to a low powered steam wand (which I know is already one issue)?
Ryan W means you’re not incorporating your milk enough. Ideally you want the whirlpool effect throughout steaming. Once finished steaming. Make sure you swirl your milk to keep it from separating before you pour.
Can we make a coffee shop in my country
Máster
I Will follow!
Al-righty!
I understand that it only takes about 9 or ten seconds to get the right milk texture. I can do the same on my machine. But in 10 seconds the milk is not hot. Its not even warm. So I guess another 20 seconds or so if someone plans on drinking the milk😨
Professional machine with crazy power --- all secret. Don't need any technics .
Alot of people ask for their coffees to be sooooooooo hot that I have to ruin my milk to get it right. How do you go about this?
You can steam milk to around 70º-75ºc and still have great texture in your milk. Try keeping the steam wand further in the milk once you have created the correct volume you need for the cup
I heat the cup/mug up with hot water prior to pouring the shot.
My right hand is my dominant hand, however I have trouble holding the milk with my dominant hand... anyone the same?
latte aht
hello it looks like you didn't heat the milk long enough
How do you understand that the milk is at the right temperature?
When you first start making coffees we recommend you to use a thermometer, but after some time you'll get used to it and just by the feel on your hand you will know the temperature of it. It's all about practice!
@@WolffCoffeeRoasters Hey guys thank you for the reply :) I did buy a thermometer just for milk/tea. What is the recommended degree for milk? So far I've seen anywhere from 50C to 70C but that's a wide range. Thanks in advance!
Alrighty! 😂
1:28 I like the way she cleans the steam wand. 1:31 she likes it too. Love this girl.
tu es aussi brillante que ta mousse de lait, on sent la passion comme un bon café....merci REZINE "trucs et astuce" concepteur de tampon de café RECYCLé
Goes to show how pitiful my domestic machine is at steaming when that can do a jug in 10 seconds... I think that's why my foam is dense at the top of the jug, but is mostly milk under the surface.
Check again. She turned off the steam in less than 8 seconds.
Hi. Let me give you some tips for less powerful machines. You know how when you turn the steam on, the tip of the nozzle is underneath the surface? Good. Keep it that way until you got the milk going in a proper whirlpool. Once the milk is properly circling in your jug, of the jug is positioned properly, the air should start kissing - it’s called that because it sounds like it - the surface slightly (remember that your jug MUST NOT move! Don’t panic and keep it still) once the milk feels not cold anymore, you must STOP introducing more air by raising the jug up very slightly, while keeping the whirlpool going, until the desired temperature is reached.Amount of air you inject into the milk, using these machines, can get out of hand quickly, due to the time they take. Just remember that NO MORE air when the milk is not COLD anymore.
This is the best explanation for milk steaming I've ever come across. You can get good microfoam on a variety of the machines. It doesn't have the be the most expensive in the world. It's all technique.
Nice one, Kedim! Thanks
@@kedimhubs3211 Damn, thanks
I wanna be your student
May i?
Ethiopia B?
Is it possible to write in Arabic subtitles on videos?
Yes :) we'll do that for a few coming up! thanks
wait what? in 8 secs?
Did it really take you five seconds to steam milk?
All that for 7 seconds of steaming. This is useless for people with espresso machines at home. The steam wands on their machines will be nowhere as powerfull as that wand and so the method of steaming will be completly different. A themometer will be usefull for people starting out or just trying to improve their milk steaming technique. They should start steaming their milk with the tip of the steam wand just beneath the surface of the milk until you get to a tempreture of approx 100 degrees then lower the wand down into the milk, about half way, to finish the job. Again a thermometer is useful here at least until you get used to the feel of the jug at 100 degrees and the temp at the finish. Also on a home machine it will take a lot longer than 7 seconds to steam that quantity of milk which is not a bad thing as it gives you more time to get it right and of course start with cold, cold milk.
100% agree with all of that. Home Machine are another beast. In fact all espresso machines behave a little different to each other.
i didn't realize i used my left hand, even though i am right handed!
Non-dominant hand, non-dominant hand, non-dominant hand.
Or
Right hand?
That's not everyone's non-dominant hand...
This whole video took 4 minutes to give instruction that basically said "extend your arm, insert steamer nozzle at an angle, and steam milk."
See, I just explained it in once sentence.
Where's the explanation on technique? How do I get more foam than milk? What temp does milk burn at?
Temperature should be between 60 and 70 degrees celsius, but 70 is getting a bit too hot. Burns at about 75, and starts boiling at 80. As for foam, it more comes down to free pouring technique as oppose to how you texture it. Texturing technique only changes with different types of milk, like soy or almond. There's a whole goddamn science to how different milks react to steaming
You should stick to nespresso capsules Shane haha
Milk already started loosing its flavours at 60c
So Hot! And Im not talking about the foamed milk! =)
And her dirty talk, insert the steam wand into my jug LOL
But still, great video!
At 2:47 - that's not 'jets of air', sweetheart, that's 'jets of steam'.
Obviously...........
It always amazes me when experts don't understand the most basic of the basics of their craft.
My god, that milk heating was quick! My machine takes 7 or 8 times as long.
Righdy.
Thank you so much for watching our video and picking up on that. We shoot all our videos unscripted so occasionally we'll say something that can be perceived as not accurate, on a technicality.. Though we will always reshoot something if we feel the viewer won't understand the essential message. I can assure you Kelsey is well versed on Milk Steaming.
Our machine boiler temp is set to 124ºc which gives us around a 1.3 bar pressure. A little high for some, though we find it increases productivity. The jug Kelsey was steaming in this video was a 360ml jug, one of the smallest. I find it super helpful to be banging out these jug sizes that quick, especially when you have orders of multiple different milks in regular size drinks.
What a patronising thing to say.
@danguee - the steam jet is what propels the jet(s) of air into the milk. Steam is just boiled-up water, contains no air. When it cools it just returns to water (and dilutes the milk, slightly - no bubbles result). It cannot make the milk foam up into a froth without bringing some air in with it.
So we have a mixed jet of steam and air where the steam is the propellant and the air is the payload. If you are interested in how this is done in a more rigorous context, there's a video on "Steam Injection" here: ruclips.net/video/4wsiXPgfdlI/видео.html
Here the steam jet is being used to pick up water from a tank and inject it back into the steam boiler to refill it, which is spooky fluid dynamics. Trust me, I have a steam car and this is how we would pick up water from a river or stream.
Using entrained air to froth some milk is comparatively easy to do, but doing it so precisely is a lot harder! The Wolff presenter is correct to refer to air jets, since they are indeed what inflate the bubbles. The steam blows a tunnel in the milk so that the entrained air can enter to form these bubbles.
@@bmull81 damn bro, that should shut him up. But seriously, what kind of asshole criticises some on their semantics or nomenclature as a fault in their "craft". Probably someone who makes really average coffee 😂
Pretty sure you cant add 'steam' into your milk.. steam provides the force to suck in air via agitation.. its actualy air thats added.. so your actually wrong how does that feel?